How to prepare the authentic recipe for Palermo potato croquettes at home, also called 'cazzilli’

If you have been to Palermo, and especially in one fryer or in one of the colored ones Palermo markets, you will surely have seen them croquettes potatoes, called affectionately by the people of Palermo ‘cazzilli‘, because of their shape (Yes, you got it right). If you've tasted them you know what I'm talking about, otherwise you have to fix it and you'll have to try this recipe: i cazzilli I am in fact one of street food symbols Palermo, to be enjoyed alone, in a parcel, or enclosed in the classic BREAD AND PANELS. Also look at RECIPE VIDEO of these potato croquettes without flour and without eggs, this way you will feel more confident in preparing them.

And if you want to close your eyes and imagine being in Palermo, prepare them at home SESAME MAFALDE and the PANELLE function and make yourself a wonderful sandwich with chickpea panelle and cazzilli worthy of the best fry shop in Palermo.

What is the difference between cazzilli and other potato croquettes?

Now you will say: I'm just another one potato croquette. But no, because i Palermo cazzilli are truly essential croquettes: no eggs, no flour, no grated or stringy cheese. They only contain potatoes, menta, salt and very little potato starch. Traditionally they are breaded in flour, but you can also use rice flour if you want potato croquettes without eggs and even without flour, therefore gluten-free.

What to do (and what not to do) to get perfect cocks

Fare i cazzilli it may seem simple, but it is not at all. Not having any binder inside, il risk that the croquettes and melt in the hot oil it is very tall. But I'll reveal to you secrets which I got from a very nice fryer in Ballarò, my favorite Sicilian market. And if you listen to me, you will taste croquettes that really taste like potatoes, super mint scented, very soft. In short, you will taste that real potato taste that is difficult to find today in croquettes full of cheese, cured meats and other ingredients.

First of all, you need them old, floury potatoes, for example red potatoes which are suitable for making gnocchi. They have to be floury because you need quite a bit’ of starch so that the croquette stays together. Absolute no to cooking in water: the potatoes will soak and goodbye dicks. Cooking methods allowed are steam or microwave.

Devi squash the hot potatoes and then cool the dough spreading it well on the work surface so as to disperse the humidity present inside. Add 40 grams of potato starch per kilo of potatoes: a trifle, but it is an insurance against dissolving in oil.

Abound with the menta and remember to add salt and pepper. Once the croquettes, which by tradition they are oblong and they have the rounded ends, put them in refrigerator for at least 3-4 hours. I do them the day before, for your convenience. E usa boiling oil, at 175 degrees: they will brown in a few minutes.

If you are afraid that the kibble will melt, you to l’heretical alternative: bread them with re-milled semolina, beaten egg and breadcrumbs. This way you can sleep soundly and fry your cock in peace. But the people of Palermo will not approve, sappilo.

Other delicious recipes for croquettes and potato meatballs

If you like them potato croquettes, know that we get along! And so I leave you my personal one kibble ranking with potatoes that I love the most. And now I wish you a good day.

• the TASTY CROQUETTES WITH HAM AND MORTADELLA for true gourmands
• those of POTATOES AND BLACK CABBAGE vegetarian and tasty
• the CROCCHI’ TUNA AND POTATOES very tasty
• and those with POTATOES AND COD’ super soft
• and finally the classics POTATO CROQUETTES with a little’ of grated cheese in the filling

PALERMITAN POTATO CROCCHE (CAZZILLI)

Portions: 6 Preparation: 20 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 14 voted )

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Ingredients

Doses for approximately 20-25 cocks

1 kg of old potatoes, floury and yellow in texture

plenty of fresh mint

a little parsley

salt and pepper

40 grams of potato starch

farina (also rice) to bread the croquettes

 

Procedure

THE POTATOES - Wash the potatoes carefully. Cook them in the microwave or steam, whole and with the peel for about 30 minutes: insert a toothpick to check that they are soft at the core. Never boil them, because they absorb too much water. Peel the potatoes while they are still hot and mash them in the potato masher, dropping the puree directly onto the work surface or into a large bowl. Let the puree cool, spreading it slightly on the work surface to allow the internal humidity to evaporate.

THE DOUGH - Add the potato starch to the warm puree, finely chopped parsley and lots of mint, a generous grind of black pepper and a pinch of salt (taste the dough!). Knead with your hands until you obtain a smooth and compact mixture. Take a small portion of dough and shape it between the palms of your hands greased with a little extra virgin olive oil. You must give the croquettes the typical elongated cylindrical shape, slightly oval at the ends: the shape is the reason why they are called 'cazzilli'.

Place the cazzilli on a tray lined with baking paper and let them rest in the refrigerator for at least 2 or 3 hours (better yet all night) to compact the starch in the potatoes.

THE BREADING - If you want to try the real Palermo method, Carefully bread the cold cazzilli only in the flour. If you want to be more calm, prepare a dish with some semolina, one with an egg beaten with a little salt and one with breadcrumbs. Dip the croquettes in the semolina first, then in the egg and finally in the breadcrumbs.

FRYING - Heat plenty of peanut oil in a high-sided saucepan until it reaches 175°C.. Dip a few cazzilli at a time so as not to lower the temperature of the oil and fry them for about 2-3 minutes. When they are golden, they will be ready. Drain the potato croquettes with a slotted spoon and serve them piping hot with a pinch of salt and a wedge of lemon..